Cashew Cacao Salted Caramel - Bar
Our non-dairy cashew butter ice cream is enriched with Vietnam's premium cocoa and a layer of freshly roasted cashews covered in salted caramel sauce.
The bar is then dipped in house-made couverture white chocolate, giving you an experience like no others!
Net vol.: 50-55ml.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.
Guide to the creamy world of vegan ice cream
Our non-dairy cashew butter ice cream is enriched with Vietnam's premium cocoa and a layer of freshly roasted cashews covered in salted caramel sauce.
The bar is then dipped in house-made couverture white chocolate, giving you an experience like no others!
Net vol.: 50-55ml.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.
Guide to the creamy world of vegan ice cream